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Monday, November 4, 2013

The perfect squash for cooking and baking




There is nothing better than a bowl of hot squash soup on a cold and wintry day. 


  We save our squash seeds from year to year. Lakota Squash is an American Squash cultivated by Native American Tribes as early as the 16th Century. 








Most of our Hubbard (green) Squash are taken on more and more of the Lakota characteristics.  The bees are to blame. 






 Cut up squash into large chunks. Remove seeds and bake at 350 for an hour or until soft.  After baking, mash the pulp and use in recipes for soups, breads, cookies, muffins,vegetable side dishes and more. 






Squash bread fresh out of the oven.  

  





Everyone likes (loves) my squash bread.





Squash pulp freezes well and is ready to use throughout the winter.





And for Desert the perfect Pear Pie.







All winter squash are loaded with vitamins.  They keep well and are fun to grow.  They never disappoint. 
Until you grow your own, pick up a squash from your local grower and find out for yourself how versatile they are.


Have a wonderful week my dear Friends, 

Gina








18 comments:

  1. We've been eating squash lately..Lovely photos and I'm sure that the bread is as good as it looks..Lakota squash..I will have to look for it.

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    1. Hello Roberta, how nice of you to come for a visit. The seeds for Lakota Squash are easy to find. They have not caught on with growers as much but can be found.

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  2. Gina, once again I am inspired by your cooking and baking ideas. I do love all sorts of squash and thank you for these recipe tips. And also thank you for that pear pie recipe link.

    i must find time to make some of these delicious seasonal treats. A visit to the farmers market is scheduled for this Wednesday. That will be the first step.

    xo

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    Replies
    1. Dear Frances, Winter Squash is one of the easiest vegetables to prepare. Cut into manageable pieces and bake for an hour. A little butter and salt and pepper is all it needs. Hope you find just the right one. Ask your Seller at the farmers market to cut it for you. They are quite difficult.

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    2. Thank you Gina. I don't know if any of those Farmers Market farmers would take time and knife to do any chopping, but my neighborhood grocery, the Fairway Market, definitely offers acorn squash cut into chunks.

      I will eventually report back to you about my soup making efforts. xo

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    3. Dear Frances, nothing could be easier than making squash soup and acorn squash has a fine flavor. Your soup should be delicious.

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  3. Dear Gina,

    For some reason, my mother didn't care for squash, and so it seems I had a deprived childhood!! But I discovered the squash family as an adult, and now can't get enough of it. My friend Sandy combines squash with pasta, and it is delectible.

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    Replies
    1. Dear Mark, You show no signs of a deprived childhood. Does your friend Sandy incorporate squash into the pasta noodle recipe or does he prepare it as a side dish with pasta?

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    2. Sandy (Sandra, a lady friend) cubes the squash into pieces of about an inch and incorporates them into the pasta. She came up with the recipe on her own, and everyone at that particular dinner encouraged her to make it again, all saying that this would become a signature recipe.

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    3. Thanks for getting the rest of the story. I'll give Sandra's recipe a try.

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  4. Lovely and appetizing pics of the great and versatile squash! Also, your pear tart looks heavenly! Thanks for sharing!

    Poppy

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    1. Hello Poppy, You are so right...the squash can be used so many different ways. I like all pies but the pear pie or tart is still my most favorite.

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  5. Yum, all looks so good to me right about now...early morning and trying to decide what I want for breakfast ;)

    Security is showing a warning on your blog for some reason, saying not a trusted site. I had to go through loops to get a comment made. First time ever ;(

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  6. Hello Mary and thank you for the warning. I have contacted my security and they tell me that everything is fine. I will continue looking for the problem.

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  7. I love any type of squash, especially Winter. I cut up and roasted a huge pumpkin a couple of days ago - had it first as a side veg., then in a risotto, the remainder I mashed, turned into Ziploc bags, flattened and froze to make soup, later. I have butternuts awaiting a roasting this weekend, also still doing curried yellow Summer squash soup, one of my favorites (I add light coconut milk).

    Your bread and pie look so delicious too................a kitchen after my own heart Gina!

    Happy weekend dear - Mary X

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    1. Dear Mary, We do exactly the same. bake a whole squash, use some and then freeze the rest in Food Saver bags. I would love it if you would share some of your recipes. They sound delicious.

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  8. It all looks delish, especially that pear pie.

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    1. Hello Rosemary, Pear Pie is also one of my most favorite deserts. Thank you for your visit and happy Sunday.

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